Like this:

Last week, I was inspired to make a dish using tequila. The weekend before, I ordered a dish at Just Tacos at the Ko’Olina location, which apparently they don’t have on their menu anymore. How unfortunate. It was a shrimp dish, made with a tequila-garlic-cilantro cream sauce, served with Mexican rice. Talk about yummy! I have to say that I was quite proud of myself for ordering something different for once at a Mexican restaurant. I tend to order the same things when I’m craving this cuisine- soft or crunchy tacos, quesadillas, or taco salad. I know…boring, huh? I got to expand my horizons.

I, of course, altered the recipe a little. I did not use cilantro, as I’m not too much of a fan of the herb. I also decided to bake the chicken instead of grill it. It was a success! Yes! My auntie and boyfriend enjoyed it. I use them as my guinea pigs when I make new dishes, haha! My dad, as well.

“In 1795, known to be the first producer of Tequila in the world and the first to receive an official permit from the King of Spain, Jose Maria Guadalupe de Cuervo made the very first Vino Mezcal de Tequila de Jose Cuervo commercially. The production of Tequila is administered by the Declaration for the Protection of the Denomination of Origin (DOT), which is why tequila is only produced in Jalisco, Michoacan, Nayarit, Guanajuato, and Tamaulipas. All real tequilas in the world are made with Blue Agave or agave azul; anything else that is grown outside from Mexican town of tequila is not considered tequila. DOT was established in 1997 providing strict requirements on the production of Tequila. To keep track of the production of Tequila, they created standards to easily identify where the tequila was produced. For Jose Cuervo’s tequila, they have Normas Oficiales Mexicanas (NOM) numbers (1104 and 1122) to authorize that they are real tequilas.”